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Mexican Made Easy

Everyday Ingredients, Extraordinary Flavor

Mexican Made Easy by Marcela Valladolid
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Why wait until Tuesday night to have tacos—and why would you ever use a processed kit—when you can make vibrant, fresh Mexican food every night of the week with Mexican Made Easy?
On her Food Network show, Mexican Made Easy, Marcela Valladolid shows how simple it is to create beautiful dishes bursting with bright Mexican flavors. Now, Marcela shares the fantastic recipes her fans have been clamoring for in a cookbook that ties into her popular show.
A single mom charged with getting dinner on the table nightly for her young son, Fausto, Marcela embraces dishes that are fun and fast—and made with fresh ingredients found in the average American supermarket. Pull together a fantastic weeknight dinner in a flash with recipes such as Baja-Style Braised Chicken Thighs, Mexican Meatloaf with Salsa Glaze, and Corn and Poblano Lasagna. Expand your salsa horizons with Fresh Tomatillo and Green Apple Salsa and Grilled Corn Pico de Gallo, which can transform a simply grilled chicken breast or fish fillet. For a weekend brunch, serve up Chipotle Chilaquiles or Cinnamon Pan Frances. Delicious drinks, such as Pineapple-Vanilla Agua Fresca and Cucumber Martinis, and decadent desserts, including Mexican Chocolate Bread Pudding and Bananas Tequila Foster, round out the inspired collection.
With 100 easy recipes and 80 sumptuous color photographs, Mexican Made Easy brings all of the energy and fresh flavors of Marcela’s show into your home.
Chipotle-Garbanzo Dip
makes 3/4 cup
1 (15.5-ounce) can garbanzo beans, rinsed and drained
2 garlic cloves, peeled
1 tablespoon fresh lemon juice
2 tablespoons adobo sauce (from canned chipotle chiles) plus more for serving
2 teaspoons sesame seed paste (tahini)
1/3 cup olive oil, plus more for serving
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro
Tortilla chips
Put the garbanzo beans, garlic, lemon juice, adobo sauce, and sesame paste in a food processor and puree until nearly smooth; the mixture will still be a little coarse.

With the machine running, add the olive oil and process until well incorporated. Season to taste with salt and pepper.

Transfer the dip to medium bowl. Drizzle with olive oil and a few drops of adobo sauce and top with the cilantro. Serve with tortilla chips.

From the Hardcover edition.
Potter/Ten Speed/Harmony/Rodale; September 2011
ISBN 9780307888273
Read online, or download in secure EPUB
Title: Mexican Made Easy
Author: Marcela Valladolid
  • News
Does organic food taste better? This Food Network star says yes - Well+Good
Wed, 12 Oct 2016 19:45:35 -0700
Well+GoodDoes organic food taste better? This Food Network star says yesWell+GoodFood Network star and chef Marcela Valladolid ...
11 Little-Known Facts About Food Network's Chef Marcela Valladolid - POPSUGAR
Wed, 04 May 2016 10:46:16 -0700
POPSUGAR11 Little-Known Facts About Food Network's Chef Marcela ValladolidPOPSUGARSo you're probably more than familiar ...
Mexican Made Easy with Chef Marcela - KTLA
Mon, 14 Oct 2013 10:51:08 -0700
Mexican Made Easy with Chef MarcelaKTLAChef Marcela joined us with some delicious recipes from her cookbook “Mexican Made Easy ...